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Wild Rice Soup Au Gratin
1/2 c. wild rice (rinsed)
1 1/2 c. water
1 tbsp. butter or margarine
1/2 lb. bacon
1 lg. onion
2 1/2 c. American cheese, grated
2 cans cream of potato soup (Campbell's)*
2 1/2 c. milk (approximately)
* (Diluted with 1/2 can milk and 1/2 can water). Boil water and butter. Stir in rice, cover and reduce to simmer 45 minutes. While rice is cooking: cut up bacon and fry until crisp. Chop large onion and fry. In large pan, heat diluted soup. Add bacon, onion and cooked rice. Slowly add grated cheese. Stir to melt. Thin with milk to desired consistency. Serves 8.
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